This Worthey Life - Food, Entertaining, Travel + Parenting Lifestyle Blog with Tatanisha + Derrick Worthey

Warm Potato Salad | Skillet Recipe

by 24 Comments

Skillet Recipe Warm Potato Salad

Warm Potato Salad | Skillet Recipe

Summer time is the ideal time to start making all of those warm weather favorites and potato salad is a staple. But as the summer wanes and cooler days prevail how about trying your hand at a Warm Potato Salad Skillet. It has all the things you love about potato salad, well most of them. This variation has wonderful Yukon Gold potatoes and lots of bacon. Sold, right? Check below for the rest of the ingredients.

Warm Potato Salad Ingredients

Ingredients:
  • 4 pounds Russet potatoes
  • 1/2 cup pound sharp cheddar, shredded
  • 1/2 cup Blue Cheese, crumbled
  • 4 tablespoon of sweet cream unsalted butter (1/2 stick
  • 1 1/2 cups mayonnaise (do not use nonfat)
  • 1 cup half & half
  • 1/2 medium yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red sweet bell pepper, chopped
  • 1/2 cup Crimini mushrooms
  • 2 Garlic cloves, chopped
  • 2 tablespoons of Dijon mustard
  • 2-3 tablespoons of extra virgin olive oil
  •  Kosher salt
  • Freshly ground black pepper
  • 6 – 8 thick bacon slices, cut in half.

 

1. Preheat the oven to 325 degrees. Grease a medium size cast iron skillet with butter.

2. Thoroughly scrub and quarter potatoes, then place them in a large pot. Cover with water and add a pinch of Kosher salt; bring to a boil over medium-high heat; cover partially and cook for about 25 minutes or until tender. Drain and cool completely.

Warm Potato Salad

3. While potatoes are boiling peel and chop yellow onion, red and green bell pepper, mushrooms and garlic cloves, combine and saute in a skillet using 1 tablespoon of EVOO, then set aside.

4. Add cheddar and bleu cheese.

Warm Potato Salad

5. Whisk together the mayonnaise, half and half and Dijon mustard in a large mixing bowl.

6. Next, add the onion, peppers, mushroom, garlic, potatoes and cheese, tossing to coat and distribute evenly. Season to taste with Kosher salt and fresh cracked black pepper.

7. Transfer the mixture to the skillet, spreading it evenly. Scatter the bacon pieces on top.

Warm Potato Salad

8. Bake for 55 to 65 minutes, until bubbling, then transfer to the stove top (off the heat) while you position a rack 4 to 6 inches below the broiler.

9. Return the baking dish to the oven; broil for about 5 minutes or just until the bacon has crisped.

10. Let stand for 5 minutes before serving.

Warm Potato Salad

 

Warm Potato Salad | Skillet Recipe

Warm Potato Salad | Skillet Recipe

Ingredients

  • Ingredients:
  • 4 pounds Russet potatoes
  • 1/2 cup sharp cheddar, shredded
  • 1/2 cup Blue Cheese, crumbled
  • 4 tablespoon of sweet cream unsalted butter (1/2 stick
  • 1 1/2 cups mayonnaise (do not use nonfat)
  • 1 cup half and half
  • 1/2 medium yellow onion, chopped
  • 1/2l green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup of Crimini mushrooms, chopped
  • 2 Garlic cloves, chopped
  • 2 tablespoons of Dijon mustard
  • 2-3 tablespoons of extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 - 8 thick bacon slices, cut in half.

Instructions

  • Preheat the oven to 325 degrees. Grease a medium size cast iron skillet with butter.
  • Thoroughly scrub and quarter potatoes, then place them in a large pot. Cover with water and add a pinch of Kosher salt; bring to a boil over medium-high heat; cover partially and cook for about 25 minutes or until tender. Drain and cool completely.
  • While potatoes are boiling peel and chop yellow onion, green bell pepper and garlic cloves, combine and saute in a skillet using 1 tablespoon of EVOO, then set aside.
  • Grate the cheese on the large-holed side of a box grater; the yield is about 4 3/4 cups.
  • Whisk together the mayonnaise, heavy cream and Dijon mustard in a large mixing bowl.
  • Next, add the onion, peppers, garlic, potatoes and cheese, tossing to coat and distribute evenly. Season to taste with Kosher salt and fresh cracked black pepper.
  • Transfer the mixture to the skillet, spreading it evenly. Scatter the bacon pieces on top.
  • Bake for 55 to 65 minutes, until bubbling, then transfer to the stove top (off the heat) while you position a rack 4 to 6 inches below the broiler.
  • Return the baking dish to the oven; broil for about 5 minutes or just until the bacon has crisped.
  • Let stand for 5 minutes before serving.
    • © This Worthey Life

    Warm Potato Salad

    Skillet Recipe Warm Potato Salad

    Comments

    3. Michele says

      A bit much for me to make just for myself but it sure sounds good! I am going to give this recipe to a friend who has a husband who loves potato salad.

      Reply

    9. Angelic Sinova says

      I LOVE Potato Salad especially at Summer BBQ’s! I’ve never made it by skillet or tried it with bacon! Looks yummy <3

      Reply

    13. Angie says

      My stomach is growling at me right now reading this! It looks amazing, and if there is bacon in any form my husband is happy. Pinning right now!

      Reply

    15. Rebecca Swenor says

      This is something my family would love. I don’t like mayonnaise or anything like it but I would make this for the family. They would probably love this recipe. Thanks for sharing.

      Reply

    16. CourtneyLynne says

      Oooo now this looks all sorts of deliciousness!!!!! I am all about potatoes so I will have to give this a try myself! Yum!

      Reply

    21. angie says

      this sounds so yummy. Not real familiar with warm potato salads. I do recall my grandmother making a warm german potato salad but believe that this one with all the great toppings looks so much better than my memory serves
      come see us at http://shopannies.blogspot.com and please leave us a message so that we know you did come by and visit

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.